Stove-top Popcorn
1/3 cup organic popcorn kernels 2 TBSP extra virgin olive oil, ghee, or coconut oil sea salt to taste Over medium heat, add the oil & only 3 or 4 kernels to a medium sized pot & cover (my 3 & 3/4 quart is just the right size for this amount of popcorn). Stay close by. When you hear those few kernels pop, it’s time to add the rest of the kernels. Keeping the pot covered, shake it back & forth often. Once the popping slows down (after about 4 or 5 mins), turn off the heat. Once it’s fully done popping (maybe 30 seconds later), remove from heat & add salt....
Read MoreIndonesian Coconut Rice
2 TBSP coconut oil, butter or ghee 1 onion, minced 3 garlic cloves, minced 4 scallions minced 1 TBSP grated fresh ginger 1 tsp ground turmeric 1 tsp ground cinnamon 1/2 (or 1/4) tsp crushed red pepper flakes 1 tsp dry mustard 1/4 tsp ground cloves 1 TBSP natural sugar (or 6 drops liquid stevia) 4 cups cooked long-grain brown rice 1 cup shredded coconut (unsweetened) pure salt & freshly ground pepper to taste Cook the rice according to package directions. Heat the oil in a large skillet over medium heat, add the onion & garlic & cook until softened, about 5 mins. Add the...
Read MoreSpaghetti w/ Olives & Artichoke
12 oz whole grain spaghetti 1/2 cup extra virgin olive oil 2 garlic cloves finely chopped 2 TBSP capers, rinsed & drained 12 kalamata olives, pitted & chopped 1 & 1/2 TBSP lemon juice 1/2 cup chopped parsley artichoke hearts (plain – not marinated) freshly ground black pepper Prep parsley, garlic & olives. Cook pasta in salted water until al dente. In the mean time, gently heat the oil in a small saucepan. Add the garlic & cook for 1 min. Add the capers, olives & lemon juice, cook 1 minute longer & set aside. When the pasta is cooked, drain &...
Read MoreSpicy Pumpkin Soup
1 TBSP coconut oil 1 small onion, chopped 1 TBSP chopped fresh ginger (up to) 3 hot dried Thai chiles – split lengthwise, or 1/2 tsp crushed red pepper flakes 2 tsp minced fresh lemongrass – white part only, or zest of 1 lemon 3 cups veggie or chicken broth 3 TBSP tamari/soy sauce 1 (16 oz) can pumpkin puree 1 (14 oz) can unsweetened coconut milk 1/3 cup creamy, natural, peanut butter 1 TBSP maple sugar, (or sugar of choice**) 1/2 tsp pure salt 2 TBSP lime juice 1/4 cup chopped fresh Thai basil or cilantro 2 TBSP crushed roasted peanuts Heat the oil in saucepan over medium heat....
Read MoreCreamy Red Lentil Soup
2 TBSP coconut oil 1 large onion, chopped (about 2 cups) 3 medium carrots, chopped 4 cups water 14 ounces coconut milk 1 cup red lentils 3 cloves garlic, chopped 1 bay leaf 2 tsps pure salt 1/4 tsp ground ginger 1 TBSP curry powder 1/2 cup chopped cilantro Heat coconut oil in a large saucepan over medium heat. Add onions and carrots & cook, stirring frequently, until vegetables start to brown, about 10 mins. Add water, coconut milk, lentils, garlic, bay leaf, salt, ginger & curry powder. Cover & bring to a boil. Reduce heat, & simmer, partially covered for 35 to 40 mins...
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